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–+ servings
greek halva garnished with cinnamon and crushed almonds

Greek Halva Recipe (Semolina Pudding Cake)

This Greek halva recipe is an easy no-bake dessert! A semolina pudding that's light, sweet, perfectly spiced, and simply melts in your mouth!
4 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 4 hours
Course Dessert
Cuisine Greek
Servings 12 servings
Calories 544 kcal

Equipment

  • 1 Bundt tin 24 cm diameter
  • 1 Measuring cup 250 ml

Ingredients
 
 

Syrup

  • 4 cups Water
  • 2½ cups Raw sugar
  • ½ cup Honey
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground cloves
  • ½ Lemon juiced

Semonlina mixture

  • 1 cup Chopped almonds
  • 1 cup Olive oil
  • 2 cups Semolina

Garnish

  • ½ teaspoon Ground cinnamon
  • 1 tablespoon Crushed almonds

Instructions
 

  • Make the Syrup: In a large saucepan, combine the water, raw sugar, ground cinnamon, ground cloves, and lemon juice. Bring the mixture to a rolling boil. Once boiling, turn off the heat and stir in the honey until fully mixed. Set aside.
  • Toast the Semolina: In another large saucepan, toast the chopped almonds over medium heat. Add the olive oil, then stir in the semolina. Continue stirring until the semolina turns light golden, then turn off the heat. Roughly 2 minutes.
  • Combine: Slowly pour the hot syrup into the semolina mixture, stirring continuously. Be cautious, as it may bubble and steam. Mix until the syrup is fully absorbed and the mixture thickens. (see note 4)
  • Shape and Set: Grease a bundt tin with a little olive oil, then transfer the mixture into it, pressing down firmly to compact it. Allow the halva to cool to room temperature, then refrigerate until fully set. (At least 4 hours)
  • Serve: Remove from the tin, dust with ground cinnamon, and sprinkle with crushed almonds. Slice, serve, and enjoy!

Video

Notes

  1. 1:2:3:4 Ratio: This recipe follows the traditional Greek halva ratio of 1 part oil, 2 parts semolina, 3 parts sugar, and 4 parts water. Honey is counted as part of the sugar.
  2. Raw Sugar: Using raw (brown) sugar instead of white gives a richer, caramel-like taste. White sugar works too, but brown is preferred.
  3. Texture: This recipe uses fine semolina for a soft, smooth halva because the nuts already add texture. If you prefer a little more bite, you can mix in some coarse semolina, but it’s not necessary.
  4. Syrup Temperature: The syrup must be hot when added to the semolina mixture. If it has cooled down too much, heat it back up before using it, otherwise, it won’t absorb properly. If your mixture isn’t coming together smoothly, keep stirring over medium-low heat to help it thicken evenly.

Nutrition

Calories: 544kcalCarbohydrates: 77gProtein: 6gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.002gSodium: 7mgPotassium: 173mgFiber: 3gSugar: 54gVitamin A: 2IUVitamin C: 2mgCalcium: 52mgIron: 2mg
Keyword greek halva, greek semolina pudding
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